Macaroni Salad with Vegetable Confetti

Name: Macaroni Salad with Vegetable Confetti
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup mini-elbow macaroni or other tiny pasta; 1/2 red bell pepper (finely diced); 1/2 cup frozen green peas (thawed); 1/2 cup cooked fresh or frozen corn kernels (thawed); 1 medium carrot (finely diced); 1/2 cup vegan mayonnaise; 1 teaspoon prepared mustard; 2 teaspoons sweet pickle relish; Salt and freshly ground pepper to taste

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 6

Author : Veg Kitchen

vegan macaroni salad

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup mini-elbow macaroni or other tiny pasta1/2 red bell pepper (finely diced)1/2 cup frozen green peas (thawed)1/2 cup cooked fresh or frozen corn kernels (thawed)1 medium carrot (finely diced)1/2 cup vegan mayonnaise1 teaspoon prepared mustard2 teaspoons sweet pickle relishSalt and freshly ground pepper to taste

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Instructions

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Step 1

Cook the in plenty of steadily boiling water until al dente, then drain. Rinse under cool water, then drain again and transfer to a serving container.

Step 2

Combine the vegetables with the cooked pasta. Add the mayonnaise, mustard, and relish, and stir together.

Step 3

Season gently with salt and pepper. Serve at once or cover and refrigerate until needed.